The word “Kefir” is thought to have originated from the Turkish word "Keif" which loosely means "good feeling". That sums up nicely the feeling one gets after drinking kefir.

Kefir is fermented milk using a natural starter called kefir grains. Also known as milk kefir, this traditional popular Middle Eastern beverage has been gaining popularity all over the world. This is due to the various touted health benefits drinking kefir brings.

Kefir contains vitamins, minerals and essential amino acids that help the body with healing and maintenance functions and also contains easily digestible complete proteins. The benefits of consuming kefir in the diet are indeed numerous.

Kefir is popularly believed to have originated centuries ago from the shepherds of the Caucasus mountain region. The people of this area, the Caucasians, were known to make kefir by adding kefir grains to goat or cow's milk and letting it ferment for days inside a goatskin leather bag.

In the last century, kefir has become increasingly popular in Russia and in the former Soviet states. Today, its popularity is still growing as countries like Czechoslovakia, Sweden, Norway, Switzerland and Denmark are manufacturing kefir on a commercial scale.

In recent years, due to the growing number of population unable to tolerate dairy of any sort, the alternative to milk kefir is becoming increasing popular too. Non dairy milk such as almond milk, rice milk, coconut milk has been cultured successfully.

Then, there is also water kefir made by culturing a sugary-water solution withtibicos, which is the name for water kefir grains. This fermented water drink is also known as wasser kefir, kefir de agua or simply water kefir.

Both milk and water kefir are seldom drank on its own, though one may certainly do so. They are usually flavored to give a rich delicious flavor that even the fussiest child will enjoy. There are many kefir recipes you can create such as kefir milk smoothies and different fruit flavored water kefir recipes such as pineapple kefir, ginger kefir and roselle kefir.

Besides enjoying kefir as beverages, it can also be used in other ways, such as cooking, baking and even skin care.

New To Making Kefir?

Traditional, authentic kefir drinks can only be prepared by culturing fresh milk or sugary-water with live kefir grains. Making kefir with live grains is simply the BEST choice compared with purchasing ready made kefir or using a powder form starter culture. However, for some, circumstances may make this impossible, in which case these other options will still provide some benefits.

If you are new to making kefir, making basic kefir should not be a problem. If you would like a guide to help you make confidently, you can get a copy of my ebook , ‘Make Kefir Successfully’ in which I have included a wealth of information from my research and experience, problems and trouble shooting, tips and more ideas with kefir. These I have gathered over the many years I have made and sold both live kefir grains and ready made kefir to many.

If you need to buy kefir grains, you can go to the products page, where you can find both water and milk grains available.

Meanwhile, have a go at feeding the hungry fish swimming below by clicking your mouse in the aquarium :)

Kefir - A Superb Pre and Probiotic Source

I was introduced to this probiotic source by my mom in 2008. I started with water and later went ventured into milk. When I first started, little did I know that drinking kefir can bring so manyhealth benefits. I have since learnt the wonder of kefir and probiotics and what a crucial role these play in our health.

I have tried various fermentation using the kefir grains, such as ginger, lemon, figs, raisins, apples etc. One day, I realised I have some boiled roselle drink left in my fridge for awhile, so I thought why not try to ferment it. To my great delight, the drink has turned out to be really delicious and refreshing. I call itroselle kefir.

Experimenting with kefir has been such an adventure. Watching all the ‘grains activity’ was quite exciting too. Each morning, I would wake up and without fail, go and check on my little ‘friends’ (all the bacteria and yeasts that makes up the grains)! This is surely something everyone new to kefir will experience.